Wintermint CHIPS AHOY! Icebox Cake

Be the first to rate this recipe!

This post may contain affiliate sales links. Please read my disclosure policy.

This creamy peppermint icebox cake, with layers of minty cream and cookies, is a holiday winner…delicious, made in one bowl, no baking!

Wintermint CHIPS AHOY! Icebox Cake

I was sponsored by NABISCO to create this recipe. All opinions expressed are all my own, as per usual.

So, it seems that my”Super Quick, Easy Holiday Recipes” theme I adopt every December is here to stay. Things get busy and mama ain’t got time to:

  • keep an army crawling baby from pulling the Christmas tree on top of him
  • volunteer to make crafts in my daughter’s second grade class
  • keep going to the gym {ha!!!}
  • handle a son with the stomach flu
  • make dinner {the kids actually have to eat? are we sure about this?}
  • tidy the house AND
  • bring dessert to a Christmas Party all the while my husband is away on business.

Oh, wait. I’m the mom? I’M THE MOM. I get to do ALL those things which is why I’ve resorted to Super Quick, Easy Holiday Recipes in the first place.

It all makes sense. Full circle, folks.

I can do it all and so can you.

Chips Ahoy!

This is why me and icebox cakes are BFF’s. Very few ingredients. One bowl. No oven. Make it ahead when you have time and refrigerate until you’re ready to go. I’d recommend making it at night after the kids have fallen asleep in their beds so you can lick the bowl clean without having to share. {It’s the little things.}

Also, you don’t have to make it look very pretty, either. Just add dollops of whipping cream, some chocolate syrup and a whole lot of crushed candy canes and voila! Instant show stopper.

Here’s how to make it:


Start by grabbing two (yes, two!) packages of CHIPS AHOY! Cookies and rip them open.

Cookies at the bottom of a springform pan

Line the cookies into the bottom of a springform pan, filling in the small spaces with broken pieces.

Layering cream mixture over cookies

Top that cookie layer with 1/4 of the peppermint cream mixture which is just softened cream cheese, heavy cream, sugar, vanilla extract and peppermint extract mixed together until stiff peaks have formed. Wintermint heaven!

Spreading cream mixture

Continue the cookie and cream layers until you have 4 cookie layers and 4 cream layers.

Springform pan layered with cream mixture and cookies

Once you have your completed cake, cover with plastic wrap and refrigerate overnight, or until your little heart desires.

Yes, that’s all there is to it.

Wintermint CHIPS AHOY! Icebox Cake

Anyways, after you refrigerate it and it is set, you can decorate it however you’d like. I used peppermint whipped cream {recipe below}, chocolate syrup and crushed candy canes, but honestly the sky is the limit. Do what your kids desire.

It will be love at first bite and the cool, refreshing peppermint creamy cake will take you blissfully away to a place where dishes don’t exist.

Wintermint CHIPS AHOY! Icebox Cake

The printable recipe for this little gem is below. Have a great day, friends!

Wintermint CHIPS AHOY! Icebox Cake
PrintPrint Pin ItPin It

Wintermint Chips Ahoy! Icebox Cakes

This creamy peppermint icebox cake, with layers of minty cream and Chips Ahoy cookies, is a holiday winner...delicious, made in one bowl, no baking!
servings 10 servings
Prep Time 30 minutes
Total Time 8 hours 30 minutes


  • 26 oz CHIPS AHOY! Cookies two 13 oz packages

for the cream mixture:

  • 16 oz softened cream cheese two blocks, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 2 cups heavy cream
  • chocolate syrup to garnish
  • crushed candy canes to garnish
  • peppermint whipped cream to garnish, recipe below


  • Line the bottom of a 9-inch springform pan with CHIPS AHOY! Cookies, breaking apart to fill in the small spaces.
  • In the bowl of a stand mixer, mix cream cheese, sugar, vanilla and peppermint extract together until smooth, using the paddle attachment. Scrape the sides and mix again briefly. With the mixer on low, slowly stream in heavy cream to mix evenly and ensure no lumps form. One all the cream has been added in, scrape the sides and bottom. Increase speed to high and whip until stiff peaks form, 3-4 minutes.
  • Spread 1/4 of this cream mixture over the cookies.
  • Continue layering cookies and cream until you have 4 layers of each. Cover with plastic wrap and refrigerate 8 hours to overnight. Run a sharp knife along the edge of the cake before unlatching the springform to remove the sides.
  • Garnish with peppermint whipped cream, crushed candy canes and chocolate syrup. Serve.
  • To make the peppermint whipped cream: whip 1 cup of heavy cream with 1 teaspoon peppermint extract, 1/2 teaspoon vanilla and 1/4 cup powdered sugar until stiff. Use as desired.


Calories: 752kcal | Carbohydrates: 68g | Protein: 7g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 121mg | Sodium: 429mg | Potassium: 232mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1309IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: chips ahoy, Icebox Cakes

Share a Comment

Your email address will not be published.

Recipe Rating

38 Responses
  1. Dina Berrett

    This look’s so fantastic and easy to make. Wonderful for a Christmas desert for that big get together for Christmas dinner with the whole family.

  2. Shaun Dye

    I tried this and it was excellent. Super easy to make too. Also, who doesn’t love chocolate chip cookies, right? Thanks Lauren.

  3. Natalie J Vandenberghe

    I think my family would love this recipe! It’s beautiful and it doesn’t look to hard for me to make. Thanks for sharing.

  4. Elaine Tugman

    Perfect simple recipe for my high schoolers to make during the holidays! They’re homeschooled and building their own culinary repertoire! Thanks!

  5. Sierra Bouvier

    This recipe is so simple and looks so yummy. I will definitely be trying this recipe in the near near future! Thank you for posting it 🙂 I will comment back when I make it to let you know how it turned out for me!

  6. Tiesha

    I have read this recipe twice, I guess now is the time to make it. I can only make food that is fool proof and the kids will love. This looks like one of them! Thanks Lauren!

  7. Linda Peay

    This looks divine and just the ticket for a potluck I’m going to on Wednesday. I’m glad tongsvevfkundbyiur page. I can relate to a lot of your thoughts. I kinda feel selfish licking the bowl but yep, it’s the little things!

  8. Joanne Chalgren

    Oh my!!!! My kids would adore this. Totally making this for Christmas-looks easy and delicious. Love getting your emails and getting inspired.

  9. suzanne

    I have made a similar cake with Chips Ahoy for years. No one can ever guess the ingredients. I dunk each cookie in a mik/Kahlua combination before I put them in the cake pan. Cool whip is the only other ingredient.

  10. keri @ shaken together

    I love, love, love no bake desserts but this one takes the cake! Can’t wait to make this cookie layered pan of heaven!

  11. Jerri

    Lauren, You really must update your “I’m Lauren” photo to include your youngest son! I do love your daughter’s beautiful smile on this current pic but the little guy will have his feelings hurt 😉